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Overview

The Bush Family Cookbook by Ariel De Guzman

In 1980, Ariel De Guzman was an experienced Navy mess management specialist preparing meals for thousands of aircraft-carrier crewmembers when he received the chance of a lifetime  he was selected as a candidate for duty in the White House Mess. When the thousands of candidates were narrowed to a chosen few, he learned that the chefs at the Vice President's House had poached him for their own kitchen. Thus began Ariel's career cooking for George H. W. Bush and Barbara Bush.

Today, after more than twenty years of cooking for the former President and First Lady and managing their household, Ariel is virtually a member of the family. Preparing and organizing meals that range from casual pool parties to birthday dinners to formal state affairs, De Guzman has been present every time the Bushes have gathered round the table  at the Vice President's House, the White House, the Houston residence, and Walker's Point in Kennebunkport. In The Bush Family Cookbook, he brings the stories and flavors of those moments to readers.

With easy instructions and vivid color photos, De Guzman presents more than two hundred of the Bush family's favorite recipes, collected over the years from friends, relatives, favorite restaurants, and even visiting dignitaries. The dishes featured here cover the everyday to the more elaborate, but all of them are tried-and-true classics  just right for real folks and regular families.

From appetizers through main dishes, sides, and desserts, there's something here for every American table. Seafood lovers will dip into Walker's Point Lobster Salad and steaming hot Seafood Casserole. For the sweet tooth, there's Buttermilk Layer Cake (thefoundation of George P. Bush's groom's cake) and Baked Peaches Flambe, an old family recipe prepared as a special treat when George W. and brother Jeb came home with good grades. For dinner or lunch there's Paula's Lemon Chicken, a favorite of all the daughters-in-law, and Carolyn Deaver's Chinese Chicken Salad, a tasty standard that the Bushes have served to visitors including British prime minister Margaret Thatcher, Canadian prime minister Brian Mulroney, and Colin Powell. Adventurous cooks will enjoy creating Ariel's Philippine and Asian specialties, such as Pork Adobo, and readers who love soup as much as the former President does can sample his favorite  Tomato Bisque.

Accompanied by informal photographs from the author's personal collection and lively commentary and anecdotes, this delightful cookbook is a veritable scrapbook of Bush family dinners, parties, and special occasions, giving readers a true taste of America's First Family.

The Bush Family Cookbook

Scribner

Mrs. Grace Walker shared this recipe with Mrs. Bush. It has been the favorite dessert of Florida's Governor John Ellis Bush and the 43rd President, George Walker Bush, since their childhood. No one can recall who was the first to claim this dessert as his very own favorite, so Mrs. Bush and Paula make sure it is offered every time either one of them comes to visit. According to Paula, when she or Mrs. Bush baked the peaches when the children were a lot younger, the aroma filled the house and gave rise to household jokes such as Jeb or George must have gotten good grades on their report cards, so they're having peaches -- or won a game, or lost a tooth. When one of them comes home for a visit, the sweet peach aroma will still fill the air. The recipe is so simple and easy to prepare, but it's also elegant and very entertaining to serve. Mrs. Bush also added that Aunt Grace and Uncle Lou came over for dinner one night and were served the peaches for dessert. She asked Mrs. Bush wherever did she get this recipe -- not remembering that she gave it to Mrs. Bush.

4 (29-ounce) cans peach halves, drained, liquid reserved

1 cup brown sugar, packed

Juice of 1 lemon

2 tablespoons vanilla extract

1 cinnamon stick, broken in half

4 tablespoons unsalted butter, cut into small pieces

1/4 cup brandy, heated

Heavy cream, softly whipped, for serving

Heat oven to 250°.

Fill a 13 x 9-inch glass dish with peach halves, arranging them tightly, cut side up. Set aside. Add brown sugar to reserved peach liquid and stir until sugar dissolves. Stir in lemon juice and vanilla. Pour over peaches, and tuck in cinnamon. Top each peach half with a dab of butter. Bake for 1 hour, or until the liquid has reduced to a thick syrupy sauce. Allow peaches to cool to room temperature before serving.

Pour heated brandy over peaches and ignite with a match and present the dish to the head of the table while peaches are aflame. Provide serving spoons and dessert plates. The head of the table will serve the peaches (2 per serving) on dessert plates and drizzle the flaming syrup over the peaches. Pass whipped cream around to complement the peaches.

Serves 12

Note: Canned peaches tend to shrink during the hour-long baking, so I make a variation. I boil the reserved peach liquid in a medium saucepan with the sugar, lemon juice, and 1 tablespoon ground cinnamon until the liquid has turned into a thick and syrupy sauce and has reduced by half. I pour the syrup over the peaches, rearranging in neat rows, if needed. I top each peach with slices of butter and bake peaches for 30 minutes in a 375° oven. I occasionally use 1/4 cup dark rum in place of the brandy for flaming.

The Bush Family Cookbook

Scribner

Mrs. Grace Walker shared this recipe with Mrs. Bush. It has been the favorite dessert of Florida's Governor John Ellis Bush and the 43rd President, George Walker Bush, since their childhood. No one can recall who was the first to claim this dessert as his very own favorite, so Mrs. Bush and Paula make sure it is offered every time either one of them comes to visit. According to Paula, when she or Mrs. Bush baked the peaches when the children were a lot younger, the aroma filled the house and gave rise to household jokes such as Jeb or George must have gotten good grades on their report cards, so they're having peaches -- or won a game, or lost a tooth. When one of them comes home for a visit, the sweet peach aroma will still fill the air. The recipe is so simple and easy to prepare, but it's also elegant and very entertaining to serve. Mrs. Bush also added that Aunt Grace and Uncle Lou came over for dinner one night and were served the peaches for dessert. She asked Mrs. Bush wherever did she get this recipe -- not remembering that she gave it to Mrs. Bush.

4 (29-ounce) cans peach halves, drained, liquid reserved

1 cup brown sugar, packed

Juice of 1 lemon

2 tablespoons vanilla extract

1 cinnamon stick, broken in half

4 tablespoons unsalted butter, cut into small pieces

1/4 cup brandy, heated

Heavy cream, softly whipped, for serving

Heat oven to 250°.

Fill a 13 x 9-inch glass dish with peach halves, arranging them tightly, cut side up. Set aside. Add brown sugar to reserved peach liquid and stir until sugar dissolves. Stir in lemon juice and vanilla. Pour over peaches, and tuck in cinnamon. Top each peach half with a dab of butter. Bake for 1 hour, or until the liquid has reduced to a thick syrupy sauce. Allow peaches to cool to room temperature before serving.

Pour heated brandy over peaches and ignite with a match and present the dish to the head of the table while peaches are aflame. Provide serving spoons and dessert plates. The head of the table will serve the peaches (2 per serving) on dessert plates and drizzle the flaming syrup over the peaches. Pass whipped cream around to complement the peaches.

Serves 12

Note: Canned peaches tend to shrink during the hour-long baking, so I make a variation. I boil the reserved peach liquid in a medium saucepan with the sugar, lemon juice, and 1 tablespoon ground cinnamon until the liquid has turned into a thick and syrupy sauce and has reduced by half. I pour the syrup over the peaches, rearranging in neat rows, if needed. I top each peach with slices of butter and bake peaches for 30 minutes in a 375° oven. I occasionally use 1/4 cup dark rum in place of the brandy for flaming.

The Bush Family Cookbook

Scribner

Mrs. Grace Walker shared this recipe with Mrs. Bush. It has been the favorite dessert of Florida's Governor John Ellis Bush and the 43rd President, George Walker Bush, since their childhood. No one can recall who was the first to claim this dessert as his very own favorite, so Mrs. Bush and Paula make sure it is offered every time either one of them comes to visit. According to Paula, when she or Mrs. Bush baked the peaches when the children were a lot younger, the aroma filled the house and gave rise to household jokes such as Jeb or George must have gotten good grades on their report cards, so they're having peaches -- or won a game, or lost a tooth. When one of them comes home for a visit, the sweet peach aroma will still fill the air. The recipe is so simple and easy to prepare, but it's also elegant and very entertaining to serve. Mrs. Bush also added that Aunt Grace and Uncle Lou came over for dinner one night and were served the peaches for dessert. She asked Mrs. Bush wherever did she get this recipe -- not remembering that she gave it to Mrs. Bush.

4 (29-ounce) cans peach halves, drained, liquid reserved

1 cup brown sugar, packed

Juice of 1 lemon

2 tablespoons vanilla extract

1 cinnamon stick, broken in half

4 tablespoons unsalted butter, cut into small pieces

1/4 cup brandy, heated

Heavy cream, softly whipped, for serving

Heat oven to 250°.

Fill a 13 x 9-inch glass dish with peach halves, arranging them tightly, cut side up. Set aside. Add brown sugar to reserved peach liquid and stir until sugar dissolves. Stir in lemon juice and vanilla. Pour over peaches, and tuck in cinnamon. Top each peach half with a dab of butter. Bake for 1 hour, or until the liquid has reduced to a thick syrupy sauce. Allow peaches to cool to room temperature before serving.

Pour heated brandy over peaches and ignite with a match and present the dish to the head of the table while peaches are aflame. Provide serving spoons and dessert plates. The head of the table will serve the peaches (2 per serving) on dessert plates and drizzle the flaming syrup over the peaches. Pass whipped cream around to complement the peaches.

Serves 12

Note: Canned peaches tend to shrink during the hour-long baking, so I make a variation. I boil the reserved peach liquid in a medium saucepan with the sugar, lemon juice, and 1 tablespoon ground cinnamon until the liquid has turned into a thick and syrupy sauce and has reduced by half. I pour the syrup over the peaches, rearranging in neat rows, if needed. I top each peach with slices of butter and bake peaches for 30 minutes in a 375° oven. I occasionally use 1/4 cup dark rum in place of the brandy for flaming.

The Bush Family Cookbook

Scribner

Mrs. Grace Walker shared this recipe with Mrs. Bush. It has been the favorite dessert of Florida's Governor John Ellis Bush and the 43rd President, George Walker Bush, since their childhood. No one can recall who was the first to claim this dessert as his very own favorite, so Mrs. Bush and Paula make sure it is offered every time either one of them comes to visit. According to Paula, when she or Mrs. Bush baked the peaches when the children were a lot younger, the aroma filled the house and gave rise to household jokes such as Jeb or George must have gotten good grades on their report cards, so they're having peaches -- or won a game, or lost a tooth. When one of them comes home for a visit, the sweet peach aroma will still fill the air. The recipe is so simple and easy to prepare, but it's also elegant and very entertaining to serve. Mrs. Bush also added that Aunt Grace and Uncle Lou came over for dinner one night and were served the peaches for dessert. She asked Mrs. Bush wherever did she get this recipe -- not remembering that she gave it to Mrs. Bush.

4 (29-ounce) cans peach halves, drained, liquid reserved

1 cup brown sugar, packed

Juice of 1 lemon

2 tablespoons vanilla extract

1 cinnamon stick, broken in half

4 tablespoons unsalted butter, cut into small pieces

1/4 cup brandy, heated

Heavy cream, softly whipped, for serving

Heat oven to 250°.

Fill a 13 x 9-inch glass dish with peach halves, arranging them tightly, cut side up. Set aside. Add brown sugar to reserved peach liquid and stir until sugar dissolves. Stir in lemon juice and vanilla. Pour over peaches, and tuck in cinnamon. Top each peach half with a dab of butter. Bake for 1 hour, or until the liquid has reduced to a thick syrupy sauce. Allow peaches to cool to room temperature before serving.

Pour heated brandy over peaches and ignite with a match and present the dish to the head of the table while peaches are aflame. Provide serving spoons and dessert plates. The head of the table will serve the peaches (2 per serving) on dessert plates and drizzle the flaming syrup over the peaches. Pass whipped cream around to complement the peaches.

Serves 12

Note: Canned peaches tend to shrink during the hour-long baking, so I make a variation. I boil the reserved peach liquid in a medium saucepan with the sugar, lemon juice, and 1 tablespoon ground cinnamon until the liquid has turned into a thick and syrupy sauce and has reduced by half. I pour the syrup over the peaches, rearranging in neat rows, if needed. I top each peach with slices of butter and bake peaches for 30 minutes in a 375° oven. I occasionally use 1/4 cup dark rum in place of the brandy for flaming.

The Bush Family Cookbook

Scribner

Mrs. Grace Walker shared this recipe with Mrs. Bush. It has been the favorite dessert of Florida's Governor John Ellis Bush and the 43rd President, George Walker Bush, since their childhood. No one can recall who was the first to claim this dessert as his very own favorite, so Mrs. Bush and Paula make sure it is offered every time either one of them comes to visit. According to Paula, when she or Mrs. Bush baked the peaches when the children were a lot younger, the aroma filled the house and gave rise to household jokes such as Jeb or George must have gotten good grades on their report cards, so they're having peaches -- or won a game, or lost a tooth. When one of them comes home for a visit, the sweet peach aroma will still fill the air. The recipe is so simple and easy to prepare, but it's also elegant and very entertaining to serve. Mrs. Bush also added that Aunt Grace and Uncle Lou came over for dinner one night and were served the peaches for dessert. She asked Mrs. Bush wherever did she get this recipe -- not remembering that she gave it to Mrs. Bush.

4 (29-ounce) cans peach halves, drained, liquid reserved

1 cup brown sugar, packed

Juice of 1 lemon

2 tablespoons vanilla extract

1 cinnamon stick, broken in half

4 tablespoons unsalted butter, cut into small pieces

1/4 cup brandy, heated

Heavy cream, softly whipped, for serving

Heat oven to 250°.

Fill a 13 x 9-inch glass dish with peach halves, arranging them tightly, cut side up. Set aside. Add brown sugar to reserved peach liquid and stir until sugar dissolves. Stir in lemon juice and vanilla. Pour over peaches, and tuck in cinnamon. Top each peach half with a dab of butter. Bake for 1 hour, or until the liquid has reduced to a thick syrupy sauce. Allow peaches to cool to room temperature before serving.

Pour heated brandy over peaches and ignite with a match and present the dish to the head of the table while peaches are aflame. Provide serving spoons and dessert plates. The head of the table will serve the peaches (2 per serving) on dessert plates and drizzle the flaming syrup over the peaches. Pass whipped cream around to complement the peaches.

Serves 12

Note: Canned peaches tend to shrink during the hour-long baking, so I make a variation. I boil the reserved peach liquid in a medium saucepan with the sugar, lemon juice, and 1 tablespoon ground cinnamon until the liquid has turned into a thick and syrupy sauce and has reduced by half. I pour the syrup over the peaches, rearranging in neat rows, if needed. I top each peach with slices of butter and bake peaches for 30 minutes in a 375° oven. I occasionally use 1/4 cup dark rum in place of the brandy for flaming.

The Bush Family Cookbook

Scribner

Mrs. Grace Walker shared this recipe with Mrs. Bush. It has been the favorite dessert of Florida's Governor John Ellis Bush and the 43rd President, George Walker Bush, since their childhood. No one can recall who was the first to claim this dessert as his very own favorite, so Mrs. Bush and Paula make sure it is offered every time either one of them comes to visit. According to Paula, when she or Mrs. Bush baked the peaches when the children were a lot younger, the aroma filled the house and gave rise to household jokes such as Jeb or George must have gotten good grades on their report cards, so they're having peaches -- or won a game, or lost a tooth. When one of them comes home for a visit, the sweet peach aroma will still fill the air. The recipe is so simple and easy to prepare, but it's also elegant and very entertaining to serve. Mrs. Bush also added that Aunt Grace and Uncle Lou came over for dinner one night and were served the peaches for dessert. She asked Mrs. Bush wherever did she get this recipe -- not remembering that she gave it to Mrs. Bush.

4 (29-ounce) cans peach halves, drained, liquid reserved

1 cup brown sugar, packed

Juice of 1 lemon

2 tablespoons vanilla extract

1 cinnamon stick, broken in half

4 tablespoons unsalted butter, cut into small pieces

1/4 cup brandy, heated

Heavy cream, softly whipped, for serving

Heat oven to 250°.

Fill a 13 x 9-inch glass dish with peach halves, arranging them tightly, cut side up. Set aside. Add brown sugar to reserved peach liquid and stir until sugar dissolves. Stir in lemon juice and vanilla. Pour over peaches, and tuck in cinnamon. Top each peach half with a dab of butter. Bake for 1 hour, or until the liquid has reduced to a thick syrupy sauce. Allow peaches to cool to room temperature before serving.

Pour heated brandy over peaches and ignite with a match and present the dish to the head of the table while peaches are aflame. Provide serving spoons and dessert plates. The head of the table will serve the peaches (2 per serving) on dessert plates and drizzle the flaming syrup over the peaches. Pass whipped cream around to complement the peaches.

Serves 12

Note: Canned peaches tend to shrink during the hour-long baking, so I make a variation. I boil the reserved peach liquid in a medium saucepan with the sugar, lemon juice, and 1 tablespoon ground cinnamon until the liquid has turned into a thick and syrupy sauce and has reduced by half. I pour the syrup over the peaches, rearranging in neat rows, if needed. I top each peach with slices of butter and bake peaches for 30 minutes in a 375° oven. I occasionally use 1/4 cup dark rum in place of the brandy for flaming.

Editorial Reviews

For 20 years, Ariel De Guzman has served as the personal chef and house manager for former President George H. W. Bush and his wife, Barbara. In this illustrated cookbook, he presents more than 200 of the Bush family's favorite recipes, collected from relatives, friends, chefs, and even visiting dignitaries. The offerings include everything from informal sit-down meals and snacks to elaborate feasts and desserts. Parents might gain inspiration from the old Bush family recipe for Baked Peaches Flambé, which was prepared as a special treat when sons George W. and Jeb came home with good grades.